Corn Tortillas

1 . Stage

In a large bowl, combine 1 1/4 cups room-temperature water, oil, and salt. Stir in the masa, then work into a dough. Dough should be as moist as clay but not sticky. Press a piece flat between your fingers — if the edges crack, work 1/2 teaspoon water into dough at a time, up to 1/4 cup more if necessary.

2 . Stage

Using your hands, roll dough into 1 1/2 balls. Preheat a cast-iron frying pan over medium-high heat. Prepare a layer of foil or a tortilla warmer lined with a clean cloth to fold over cooked tortillas.

3 . Stage

Line a tortilla press with a 6 square of plastic (cut from a thick shopping or freezer bag). Position a dough ball in center of press. Set another square of plastic on top and close the press, pressing gently, until tortilla is 4 to 5 in diameter.

4 . Stage

Open press and carefully peel off top plastic square. Turn tortilla upside down onto your palm and gently peel off the other plastic square. If tortilla sticks to plastic, it is too wet; work a little dry masa into dough and roll and press again. Place tortilla in preheated frying pan and cook 1 minute, until a few small brown spots appear. Turn and cook on other side until firm, about 1 minute. Place in foil or warmer and repeat with remaining dough. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.